PT - JOURNAL ARTICLE AU - C. S. Ough AU - A. C. Noble AU - D. Temple TI - Pectic Enzyme Effects on Red Grapes AID - 10.5344/ajev.1975.26.4.195 DP - 1975 Jan 01 TA - American Journal of Enology and Viticulture PG - 195--200 VI - 26 IP - 4 4099 - http://www.ajevonline.org/content/26/4/195.short 4100 - http://www.ajevonline.org/content/26/4/195.full SO - Am J Enol Vitic.1975 Jan 01; 26 AB - Pectic enzyme treatment gave some time savings in color development. At least 20% less fermentation time was required to obtain the same color prior to pressing when pressing was done early (48 to 72 hours). At a given skin contact time, less total phenols were extracted in the control. Wine quality was not lowered by the enzyme treatment.